EASY PUNCH RECIPE

Photo: Damon (my brother) and Lucy at their daughter Rachel's (and Chad's) wedding

EASY PUNCH RECIPE

From Lucy Reid

The recipe is actually easier than you can imagine.

 It is just sherbet and lemon-lime soda.
 I usually use 1 quart sherbet to a 2 liter bottle of soda.

That is what we used at Rachel's wedding in raspberry but it can be
lime, orange or whatever flavor you choose in sherbet. 


This amount serves about 15 people, so multiply as needed.

Chad and Rachel's reception, 2007

BRIDE'S PINK PUNCH

Don and Lyn's wedding reception, 1972

John and Judi's wedding reception, 1973

Damon and Lucy's wedding reception, 1977

Dan and Angie's wedding reception, 1990

BRIDE'S PINK PUNCH

From Judi Troyer   (Debbie Maurer's recipe)

(4)  1  3-oz. pkg. strawberry gelatin

(4)  1  cup boiling water

(4)  1 pkg. sweetened strawberry drink mix

(8)  2 quarts cold water
(4)  1  46-oz. can pineapple juice

(4)  1  10-oz. bottle 7-Up

(16)  4 Tablespoons lemon juice

Dissolve gelatin in 1 cup boiling water.

Dissolve drink mix in 2 quarts cold water. Stir well.  Add pineapple juice, lemon juice and gelatin and refrigerate.

Add 7-Up just before serving.

The numbers in parentheses above are the amounts Debbie used for her reception.

CHEESE COOKIE (CRACKER)

Mom, Lexi, Kristi, Haley, Dad

CHEESE COOKIE  (CRACKER)

From Billie Reid

2 sticks butter

2 cups plain flour

2 cups grated cheese

2 cups Rice Krispies

dash of red pepper

 

Cream together flour and butter.  Add cheese,  Rice Krispies, & dash of red pepper.  Work with batter, form in balls, mash flat.

 

Bake at 350 degrees for 15-20 minutes.  Watch closely because they brown fast.

 

 

(P.S.  This was given to me by my boss' wife in 1978, when I worked in Orlando at the Office of Personnel Management)

JELLO SLUSH PUNCH

JELLO SLUSH PUNCH

From Lucy Reid 

1 large or 2 small pkgs. jello

4 cups sugar

2 cups boiling water

11 cups cold water

2 cups lemon juice

2 large cans unsweetened pineapple juice

2  2-liter lemon-lime sodas, chilled

Mix ingredients, except soda and freeze.  

When ready to use, thaw enough to break up into slush.

Add chilled soda.

Serves 75-100. 

 

PRETZEL SALAD

Damon, Lucy, Adam, Rachel, Chad

PRETZEL SALAD

From Lucy Reid

1 cup coarsely crushed pretzels

3 T. sugar

1 stick butter, melted

1 8-oz. cream cheese

1 cup sugar

1 small container cool whip

1  6-oz. strawberry jello

2 cups hot water

1/2 cup cold water

2 pkgs. frozen strawberries, undrained

Mix together melted butter, 3 T. sugar and crushed pretzels; press into 9 x 13 pan as first layer.

Bake at 350 for 10 minutes. Cool.

Cream 1 cup sugar with 8-oz. cream cheese.  Fold in cool whip. Spread over cooled crust for second layer.

For the top layer - dissolve strawberry jello in hot water; add cold water and cool. Fold 2 pkgs. frozen strawberries into jello mixture. 

Pour over cream cheese layer; chill until set.

BEAN RECIPE

Bill and Pearl, my grandparents

BEAN RECIPE

From Pearl Holmes  (from Gene Schlei, owner of "Edelweiss" in Grove Park, Lakeland, Florida)

1  16-oz. can B&M Baked Beans

1  16-oz. can lima beans, drained

1  16-oz. can kidney beans, drained

1  16-oz. can navy beans or Northern beans, drained

3 onions, chopped

1 clove garlic, minced

2 T. bacon fat

1/2 cup ketchup

3 T. brown sugar

3 T. vinegar

1 t. salt

1/4 t. black pepper

Mix all ingredients together and bake at 325 for 1 hour.

July 7, 1988, Lakeland Ledger

BEAU MONDE DIP

My cousin Phyllis, center, with her family

BEAU MONDE DIP

From Phyllis White

1 cup sour cream

1 cup mayonnaise

1 tblsp. onion flakes

1 tblsp. parsley flakes

1 tsp. dill weed

1 tsp. Beau Monde powder

Combine all ingredients.